Peanut butter cookies are a classic and super simple to veganize! Soft and chewy, and sooooo yummy! You can just as easily use a different nut butter if you prefer, or if there is an allergy to peanuts. I often bake a double batch and freeze half, in case I need a dessert for a party or gathering in a pinch. OR if I just really, really, NEED to eat a cookie and can’t wait for a batch to bake. No judgments here!!
Ingredients:
1 cup vegan butter (I use Earth Balance)
2-1/2 cup white all-purpose flour
1 cup brown sugar, lightly packed
1 cup white granulated sugar
1 cup peanut butter
1 tablespoon vanilla extract
1 flax egg
2 tablespoons plant based milk
1 teaspoon baking soda
1/2 teaspoon salt
Instructions:
preheat oven to 350 degrees
In the bowl of your stand mixer, or a large bowl if you are using a hand mixer, cream butter with both sugars until light a fluffy.
Beat in the flax eggs, peanut butter, vanilla, and plant based milk.
Whisk together the flour, salt, and baking soda in a smaller bowl. Gradually add the flour mixture to the creamed mixture. Mix until just combined.
Line a 2 baking sheets with parchment paper. Using a tablespoon or small cookie scoop, scoop out dough and roll into 1 inch balls. Using a fork, press into the cookies making a cross hatch design, helping to flatten them out.
Bake for 8-10 minutes. Remove from oven and allow cookies to cool on the pan for a few minutes before transferring to a wire cooling rack.
